Favorite Autumn Recipes

Today I'm re-sharing a few favorite autumn recipes from my blog. Most of these recipes, and photos, go all the way back to 2014, and carry with them not just flavor, but family history, stories, and love. And in this season especially, I'm reminded that gathering around the table with those we love is a gift as rich as the foods we share.

May your table be filled with the blessings of love, comfort, and warmth always,

Kim

Toasted Pumpkin Seeds

Pumpkin Chocolate Chip Bread

Pumpkin Crumble Cake

Sweet Potato Fries with Spicy Mayo Sauce

From Summer to Fall

Hello, and welcome back to my blog.

My summer passed by so quickly, and now it's hard to believe it's suddenly Fall.

A summer day in Alaska.

I had a beautiful but busy summer traveling between Nevada, Alaska, and Minnesota visiting my family.

In July, my youngest son and daughter-in-law were married in a lovely outdoor wedding in Minnesota. My three little granddaughters were such cute flower girls!

The wedding brought family from far and wide who I hadn't seen since the passing of my dear husband in 2022. It was all so touching, and beautiful.

~~~

Autumn is my favorite season, and this year, I'm spending it at my desert home where it is hot and dry.

When I first started my blog, way back in 2014 (has it really been 10 years!), I devoted the entire month of October to my favorite pumpkin recipes. One of those recipes, Pumpkin Chocolate Chip Bread, is still one I look forward to making every Autumn. It's simple to make, delicious, vegan, and easily adaptable if I've run out of an ingredient, or two.

Yum!

This loaf was made with all-purpose flour, oat fiber, coconut brown sugar, Miyoko's Plant-Based Butter, and unsweetened vanilla almond milk.

~~~

Until next time, have a beautiful and peaceful Autumn,

Kim

Dutch Oven Bread

 

I love this no-knead, artisan-style bread recipe that's soft and chewy on the inside, but crusty on the outside, with amazing flavor in every bite.  Baked in a cast-iron Dutch oven, it's also a good, simple recipe to start with if you've never made homemade bread before.

Enjoy!

Dutch Oven Bread

Makes 1 Loaf

Ingredients:

3 cups unbleached, all-purpose flour

1 tsp. active dry yeast

1 tsp. salt

1 1/2 cups warm water

Instructions:

1. In a large mixing bowl, mix together flour, salt, and yeast.
2. Add warm water and stir until a shaggy mixture forms.  Mixture will be lose and sticky.  This is what you want.
3. Cover bowl and set aside for 12-18 hours (up to 24).  Overnight works great.
4. Preheat oven to 450 degrees.  Place a cast-iron Dutch oven with lid in the oven and heat the pot for 30 minutes.  Meanwhile, place risen dough onto a floured surface and shape into a round loaf.
5. Remove hot pot from oven and place dough in pot.  Cover and return to oven for 30 minutes.  Then remove lid and bake bread an additional 10-15 minutes.
6. Carefully remove bread from oven and from pot and place on a cooling rack.

Recipe adapted from Alaska from Scratch

Summer Days, and Kelp Salsa

It's so good to be back home in Alaska, surrounded by the beauty and peace of nature.

Last fall, when my husband and I closed up our home and went to Nevada for the winter, I froze my wild berries and sourdough starter.  Then when we returned this year, we had plenty of berries for breakfast smoothies and our favorite berry desserts, and sourdough starter for fresh bread.  I reactivate my frozen sourdough starter by feeding the thawed starter with a 1/2 cup of warm water, and 1 cup of flour.

Earlier this summer, our youngest son and his lovely girlfriend visited us for a week.  And even though we were all under coronavirus travel quarantine restrictions, we had a great time together, and it was such a treat to have them here!

One of the projects we all worked on together was harvesting kelp from our skiff, and canning kelp salsa.  Kelp Salsa is a unique summertime recipe, and a favorite of Southeast Alaska.  My recipe is adapted from the book; Common Edible Seaweeds in the Gulf of Alaska, by Dolly Garza.

Kelp Salsa

Makes about 13-14 pints

Ingredients:

8 cups bull kelp, chopped
2 green peppers, chopped
1 yellow onion, chopped
9 ribs celery, chopped
1 bunch cilantro, chopped
15 cloves garlic, chopped
2/28oz. cans Diced Tomatoes
2/15oz. cans Tomato Sauce
6oz. can Tomato Paste
6oz. can Chopped Jalapenos
2 cups vinegar
6 tsp. cumin
1 tsp. salt
5oz. btl. Habanero Pepper Sauce (optional)

Helpful Tools:

Canning Funnel

Jar Lifter

Instructions:

1. Combine all ingredients together in a large pot.
2. Bring to a boil, then simmer for one to two hours.
3. Spoon into half-pint or pint sterilized jars, leaving 1/2" headroom.
4. Screw on lids, and boil in hot water bath for 20 minutes.
5. Remove jars from hot water, and cool for 12-24 hours.
6. Check lids to make sure they are sealed.

Kitchen/Harvesting Note:  Avoid kelp with white splotches, they are past their prime; and do not collect floating kelp.

~~~

His house was perfect, whether you liked food, or sleep, or work, or story-telling, or singing, or just sitting and thinking, best, or a pleasant mixture of them all.
~ J.R.R. Tolkien
The Hobbit

Mother's Day and a Favorite Recipe or Two

Today we celebrated Mother's Day over Zoom!
I love today's technology, don't you . . .

My husband made grilled Alaskan king salmon and asparagus for dinner; while I made a favorite recipe - Garlic Mashed Potatoes.  I'm still eating a mostly plant-based vegan diet, but not strictly, and especially on holidays . . .

Garlic Mashed Potatoes is the first recipe I ever made many years ago that became a family favorite; especially with my little sons.  I made the original recipe with dairy sour cream, but this year I replaced the dairy with Tofutti Vegan Sour Cream for a healthier plant-based version that tasted just as good as the original . . .

Garlic Mashed Potatoes
Serves 6

Ingredients:

3 pounds of potatoes (Russets or Yukon Gold)
3/4 cup dairy (or vegan) sour cream
1 1/2 tsp. garlic salt
1/4 tsp. ground black pepper

Instructions:

1. Peel potatoes, cut in half, then gently boil until soft - about 15-20 minutes.
2. While potatoes are cooking, mix together in a large bowl, sour cream, garlic salt, and pepper.
3. After potatoes are cooked, drain in a collander, then add to bowl with sour cream mixture.
4.   Mix until creamy.  I've mixed either by hand with a spoon and a potato masher, or with my KitchenAid Stand Mixer.
5. Potatoes can be served immediately, or put in a baking dish, and kept in a warm oven until ready to serve.

~~~

I also made Vegan Banana Bread over the weekend.  I ran out of organic canola and coconut oil, but substituted with 1/3 cup melted coconut butter.  It was just as delicious . . .

~~~

I cherish memories of the sweet and tender years of childhood; and motherhood.  They will linger in my memory all my life . . .

At home in Juneau, Alaska, 1995.

Children are a blessing and a gift from God.
Psalm 127:3

~~~

I hope you also had a very blessed and happy Mother's Day,
Kim

Vegan Veggie Pizza

This is my favorite vegan veggie pizza recipe.  I typically make the no-knead pizza dough in the morning, and let it rise until dinnertime.  But if you're pressed for time, this dough will rise in as little as 20 minutes.  Add pizza sauce, your favorite veggies, bake, and then top with a little vegan parmesan cheese and fresh basil, and you'll have yourself a delicious vegan pizza for dinner tonight.
Enjoy!

Vegan Veggie Pizza
 Makes one 14"

Ingredients:

No-Knead Crust:
1 1/4 cup warm water
2 tsp active dry yeast
2 Tbsp flour
2 cups unbleached, all-purpose flour
1 tsp salt
1 tsp dried oregano
1/2 tsp garlic powder
2 tsp olive oil

Pizza Toppings:
Pizza sauce
Chopped garlic
Chopped yellow or red onion
Chopped green bell pepper
Sliced white mushrooms
Sliced tomato
Fresh basil
Vegan Parmesan (I like Follow Your Heart brand)

Instructions:

1. In a bowl, mix warm water, yeast, and 2 Tbsp flour.  Let sit for 5-10 minutes to activate.
2. Add 2 cups flour, salt, oregano, garlic powder, and olive oil.  Mix with a spoon until dough is soft and sticky.
3. Form dough into a ball, cover, and let sit in a warm place for at least 20 minutes.
4. After dough has risen, sprinkle a little flour on a pizza pan to prevent sticking, then place dough on pan.  Sprinkle a little more flour on the dough ball.
5. Roll or press out pizza crust.
6.  Top with pizza sauce.
7. Top with veggies.
8. Bake in a 425 degree oven for 20 minutes, or until golden around the edges.
9. Remove pizza from oven and top with vegan parmesan cheese and fresh basil.
10. Slice and enjoy!

Basil is an easy herb to grow indoors, year-round.

Whole Wheat Pizza Dough

Although my husband and I don't enjoy weekly pizza night like we once did when our sons were living at home, we still enjoy the occasional homemade pizza, especially with friends!  This simple whole wheat pizza dough recipe makes one 14-inch pizza crust.

Whole Wheat Pizza Dough
Makes 1 crust

Ingredients:

1 cup whole wheat flour
1 cup all-purpose flour
2 1/4 tsp. active dry yeast
1 tsp. salt
1/2 tsp. sugar
3/4 cup hot water
1 Tbsp. olive oil

Instructions:

1. Combine whole wheat flour, all-purpose flour, yeast, salt, and sugar in mixer.
2. In a measuring cup, combine hot water and olive oil.
3. While mixer is on low, gradually pour hot liquid into flour mixture until it forms a sticky ball.
4. Cover bowl, and let rise for several hours before rolling out directly onto lightly floured pizza pan.
5. After topping with sauce, cheese, and toppings, place in a 400 degree oven for 30 to 40 minutes - but times vary with different ovens, so check your pizza after 30 minutes cooking time.
6. Enjoy!

Vegan Banana Bread

The original recipe for this egg and dairy-free quick bread is from an old vegetarian cookbook, and was a dessert called Banana Cake.  I add less sugar than the original recipe called for, so my version tastes more like banana bread.
Enjoy!

Vegan Banana Bread
Serves 9

Ingredients:
2 cups unbleached all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
4 ripe bananas
1/2 cup granulated sugar
1/3 cup vegetable oil (I use Spectrum organic canola oil)
1/4 cup water
1 tsp. vanilla

Instructions:

1. Preheat oven to 350 degrees.
2. Mix flour, baking soda, and salt in bowl.
3. In a large bowl beat sugar and oil together, then add bananas.
4. Stir in water and vanilla.
5. Add flour mixture to banana mixture, and mix.
6. Spread into a lightly oiled bread pan or 9-inch square baking pan, and bake for 40-50 minutes, or until toothpick in center comes out clean.

This week I'm joining the Simple & Sweet Fridays blog party at Rooted In Thyme.

Press-In Pie Crust

It's not very pretty - but it's quick, and tastes great!

I mix the ingredients for this pie crust in my KitchenAid Stand Mixer for convenience, but it can also be made by hand, and doubled and rolled out for a two-crust pie.

In an upcoming post I'll share the veggie quiche recipe I make with this crust.

Press-In Pie Crust

Ingredients:
1 cup unbleached all-purpose flour
1/2 tsp. salt
1/3 cup butter
2-3 Tbsp. cold water

Instructions:

1. Combine flour and salt.
2. Cut in butter until mixture is crumbly.
3. Sprinkle with water, and blend until mixture holds together.
4. Press by hand into 9-inch pie dish.

Lemon Cranberry Bread

A favorite Christmastime bread recipe, it is soft, sweet, and delicious.
This recipe makes two regular-size loaves or four mini-loaves.

Lemon Cranberry Bread

Ingredients:

2/3 cup butter
1 1/2 cups granulated sugar
3 tbsp. lemon juice
4 eggs
3 cups unbleached all-purpose flour
2 tsp. baking powder
2 tsp. salt
1 cup milk
2 cups dried cranberries

Glaze:
1/4 cup granulated sugar
1/4 cup lemon juice

Instructions:

1. Mix butter, sugar, and lemon juice.
2. Add eggs, one at a time, beating well after each addition.
3. Mix in flour, baking powder, salt, and milk.
4. Add cranberries.
5. Pour into greased loaf pans.  Bake at 350 degrees for 40-45 minutes.
6. Cool for 10 minutes, then with a toothpick, poke holes in each loaf.
7. For glaze, combine sugar and lemon juice until sugar is dissolved.  Spoon glaze over loaves.
8. Cool completely before serving.

Pumpkin Chocolate Chip Bread

This is another dairy and egg-free recipe. The chocolate chips add a little extra sweetness to this dense, and packed with fall flavor pumpkin bread.
Enjoy!

Pumpkin Chocolate Chip Bread
Serves 9

Ingredients:

1 1/2 flax eggs (1 1/2 Tbsp. flaxseed meal mixed with 4 Tbsp. water)
1 cup pumpkin puree
1/3 cup maple syrup
1/4 cup brown sugar
3 Tbsp. melted coconut oil
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. sea salt
1/2 cup coconut milk
1 cup whole wheat pastry flour (or substitute 1/2 cup all-purpose flour and 1/2 cup whole wheat flour)
1/3 cup oat bran
1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350 degrees.  Spray loaf pan with cooking spray.
2. In a large bowl, prepare the flax eggs by mixing water and flaxseed meal, letting it rest for 5 minutes.
3. Add pumpkin puree, maple syrup, brown sugar, melted coconut oil, and stir.
4. Then add baking soda, baking powder, cinnamon, salt, stir again.
5. Add coconut milk, stir again.
6. Add whole wheat pastry flour and oat bran, stir until just combined.
7. Stir in chocolate chips.
8. Pour batter into loaf pan and bake until a knife or toothpick inserted into center comes out clean - about 50-60 minutes.
9. Allow to cool in pan for 10 minutes, then transfer to plate or wire rack to cool before slicing.

Sourdough Bread

  If you started your sourdough, and have it bubbling and brewing on your kitchen countertop, then you're ready to make sourdough bread.
This recipe is from the King Arthur Flour website, and makes perfect sourdough bread every time.

Sourdough Bread
Makes 2 Loaves

Ingredients:

1 cup fed sourdough starter
1 1/2 cups lukewarm water
2 tsp. instant yeast
1 Tbsp. sugar
2 1/2 tsp. salt
5 cups unbleached all-purpose flour


Instructions:

1. Combine all ingredients, kneading to form a smooth dough.
2. Allow the dough to rise in a covered bowl, until it's doubled in size, about 90 minutes.
3. Gently divide the dough in half, it will deflate somewhat.
4. Shape dough into two oval loaves.  Place the loaves on a lightly greased or parchment-lined baking sheet.  Cover with a kitchen towel, and let rise until very puffy, about 1 hour.  Towards the end of the rising time, preheat the oven to 425 degrees.
5. Spray the loaves with lukewarm water.
6. Make two fairly deep diagonal slashes in each loaf with a serrated knife.
7. Bake the bread for 25-30 minutes, until the loaves are a deep golden brown.  Remove from oven, and cool on a rack.

***

Kitchen Note: This is not an essential tool for making bread, but I mix and knead my sourdough bread in my KitchenAid Classic Stand Mixer - it makes breadmaking a little easier and quicker.  But use the ceramic attachment, instead of metal, for sourdough recipes.
 The plastic cover on the mixing bowl is also handy to have for covering yeast-rising dough - and for keeping a recipe covered in the fridge for later use, or for covering and storing mixer attachments.

Sourdough Starter

Sourdough starter is a staple in many Alaskan kitchens for making delicious sourdough breads, pancakes, waffles, pizza crust, and even chocolate cake.
 I started making my own sourdough starter only about a year ago, after I found this simple recipe from Alaska from Scratch.

 I keep my sourdough starter in this old cheese crock from Wisconsin, but any 1-quart glass jar

or ceramic bowl would work.

In an upcoming post, I'll share a simple recipe for making two loaves of delicious sourdough bread using one cup of sourdough starter.

Sourdough Starter

Ingredients:

2 cups warm water
1 Tbsp. sugar
1 Tbsp. dry yeast
2 cups All-Purpose Flour

Instructions:

1. Pour warm water into  1-quart glass jar or ceramic jar or bowl.
2. Add and dissolve the sugar and yeast in that order.
3. Stir (always with a wooden or plastic spoon) in the flour gradually.
4. Cover the jar or bowl with a clean dishcloth and place somewhere warm.  Keep an eye on your starter, because it will grow exponentially the first day and may overflow your container (mine did!), so watch it closely.
5. Let it work anywhere from 2 to 5 days, stirring it about once a day as it will separate.
6. When the bubbling has subsided and a yeasty, sour aroma has developed, stir your starter once more and put it in the refrigerator until you're ready to use it.  The starter should have the consistency of pancake batter.
7. Feeding Your Starter - Refrigerated starter is fairly dormant once chilled, and only has to be fed once every 2 weeks.  Add 1 cup of flour, and 1/2 cup warm water and stir to combine.  Cover and allow to sit in a warm place for 24 hours.  Stir again and refrigerate.
8. Using Your Starter - If in the fridge, take out of fridge and put on kitchen counter the night before.  The next day, follow recipe directions for the amount of starter to use.  Then replace the amount of starter you took out with an equal amount.  Example: If you used one cup of starter, add to your starter one cup flour, and 1/2 cup warm water.  Stir with a wooden or plastic spoon.  Cover and allow to sit in a warm place for 24 hours.  Stir again and use, or refrigerate for later use.

~~~

And finally, if you have any questions or problems with your sourdough starter at all, please leave a comment.  I'd be happy to help!